Wednesday, February 11, 2009

How to peel and seed a pomegranate

Note: You prefer Oulala? Read this post on my French blog: La cuisine de Babeth
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grains de grenade

Most French have a vivid memory of grenadine syrup, it was our childhood drink at "le gouter", after school snack. Pain au chocolat paired with grenadine is divine!
Mainstream grenadine is not anymore made from pomegranate, a shame, but only from mixed red berries.
We live in a world where we have to eat at least 5 fruits or veggies a day, avoid trans-fat or eat a lot of omega-3. Pomegranate wins the power-fruit title with its many vitamins and minerals, and its vaunted antioxidant qualities.
Pomegranate is easy to find at your local supermarket, no need to go to fancy organic stores. You can eat its seeds raw or cooked, or drink it juiced. The seeds are watery and have a sweet-tart taste.
Growing pomegranates in Afghanistan may help farmers not to rely on deadly poppy to make a living. More info: read related article in The Economist here.
So it's a tasty, power-fruit but as any mavericky thing, it can be a bit intimidating. Let me explain, with pictures, step by step how to collect the precious rubis pearls whitout hurting yourself, or painting your kitchen walls in red!



Step #1:
Cut the blossom end (top)



Step #2:
Cut the stem end (rear), for a better stability



Step #3:
Notch along the white membranes



Step #4:
Rip open. Work over a bowl of water, pry away the seeds with your fingers. The white non edible parts will float, and seeds sink.



Some tatsty pomegranate recipes can be found here on La vie in English!

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